Make a fresh Cinco de Mayo feast with tilapia tacos, tropical guacamole and creamy horchata! Don’t forget the salsa! Frontera Salsa is BOGO ( buy one, get one free) May 4-6!
Paleo Coconut Crusted Tilapia
½ lb. tilapia (ON SALE $7.99/lb. May 2-9)
½ cup unsweetened coconut flakes
½ cup coconut flour or cashew meal (non-paleo may substitute cornmeal)
2 large eggs
2 teaspoon garlic powder
salt and pepper to taste
Preheat the oven to 375º F. Cut tilapia into pieces. Prep the coconut coating by mixing together coconut flakes, coconut flour, garlic powder, salt and pepper into a medium bowl. Crack the eggs into another bowl and whisk. Dip each piece of fish into the egg wash and then into the coconut flake mixture. Make sure to coat the entire piece. Place on baking sheet and repeat. Bake for about 10 minutes or until fish is fully cooked.
Cut mango and avocado. Place mango, onion, cilantro, garlic, lime juice, and salt in bowl and mix. Add avocado and mix lightly to your preferred consistency.
1 cup raw almonds
1 cup long grain brown rice
5 cups water
¼ cup maple syrup or agave nectar
1 tablespoon vanilla extract
cinnamon to taste
Put almonds and rice in a large bowl and fill with water, cover and let sit 12-24 hours. Strain water from almonds and rice and place them in a blender with 5 cups fresh water. Blend on highest speed until smooth (about 1 minute). Pour through a sieve or line a colander with cheese cloth and pour through slowly. Place strained milk back in blender with vanilla and maple syrup and mix for about 30 seconds, until well blended. Pour in a jar or pitcher with lid and refrigerate. Will keep for up to a week. Serve with cinnamon to taste.
Buy One, Get One FREE
16 oz, Reg. $4.49 each
Sale runs May 4-6, 2018